Method for producing of aerated candies

FIELD: food-processing industry, in particular, production of candies with centers similar to those of "Bird's milk" type candies.

SUBSTANCE: method involves boiling sugar-agar-agar-syrup; aerating the latter with albumen and mixing resultant mass with fatty raw material, other receipt components and fillers; forming by spreading process; proofing; cutting into centers and glazing; using candied peel of citrus fruit and/or carrot, which had been preliminarily ground to particles of 3-10 mm size and dusted with starch. Also, before forming procedure, candied peel of citrus fruit and/or carrot is introduced into boiled agar-agar-sugar-syrup mass mixed with albumen, fatty raw material and other receipt components, in an amount of 5-20% by total weight and mixed for 10-30 s.

EFFECT: reduced production cost, uniform distribution of candied peel in candy mass while providing stable state thereof.

2 cl, 2 ex

 

The invention relates to food industry, for its confectionery industry, namely the production of candies with type bodies “bird's milk”.

Widely known candy “bird's milk”, which is aerated mass, made from sugar, molasses, agar, protein and various additives (fruit pulp, condensed milk, grated nuts, fat). Aerated mass is obtained by churning choroegrapher syrup with protein, flavoring and aroma additives. (EN 20625844; SU 820783; SU 1457882; EN 2178254; a Collection of technological instructions for the production of candies, toffee, chocolate and cocoa powder. - M.: CNIITEI, 1992, pages 32 and 33).

The closest in technical essence and the achieved result is a method for the production of whipped cream candy by boiling agarotadeipanema syrup, beating it with protein and mixing the resulting mass with fat-containing raw material and other prescription components and fillers, molding razmetkoy, cutting on the chassis and the glazing (EN 2145172. And 23 G 3/00, 2000).

The disadvantages of the known methods are expensive products as taste, aroma additives and fillers, and low biological value of the product, due to low content of essential amino acids, essential vitamins, B2, PP, the number of micro - and macroelements, weakly expressed about analeptics properties taste and aroma.

The technical result consists in the fact that this technology is making whipped candy and the choice of the number of input candied fruit, their size and the coating of starch provides a uniform distribution in the candy mass. The use of a mixture of carrot and citrus candied allows to reduce the cost of products, as candied carrot is much cheaper. The choice of candied provides enrichment products dietary fiber contained in the pectin. Processing of fruit in the starch prevents bonding between them and ensures their uniform distribution in the candy mass, maintaining its stable state. However, the imposition of candied fruits with starch just before molding provides the distribution in the whole volume without sedimentation candied and without excessive hydration of the starch, i.e. maintaining the mass in a stable condition.

To achieve the technical result in the production method of whipped cream candy by boiling choroegrapher syrup, beating it with protein and mixing the resulting mass with fat-containing raw materials, other prescription components and fillers, molding razmetkoy, vistani, cutting on the chassis and the glazing according to the invention in use as a filler candied citrus and/or carrots, pre-izmelchenny is until the particle size of 3-10 mm and sprinkled with starch.

In addition, candied citrus and/or carrots make boiled aerosuperbatics mass, mixed with protein, fat-containing raw material and other prescription components, before forming mass in the amount of 5-20% of the total mass and stirred for 10-30 seconds.

The essence of the method is illustrated by the following examples.

Example 1. For the production of whipped cream boiled sweets shareeveryday syrup to a moisture content of 17-25%. Cool it to a temperature of 60-75°C. Then knock syrup with egg white and mix points resulting mass with fat-containing raw materials, other prescription components. Contribute to the mass of the filler - candied citrus fruit or carrots shredded to a particle size of 10 mm and sprinkled with starch in an amount of 5% of the total mass. Perform cutting and glazing of buildings. Then shape razmetkoy, are vistaico, cutting weight on housing and glazing of buildings candy.

Sprinkling of candied starch provides uniform distribution of the filler throughout the mass.

Humidity whipped egg masses is 18-24%, a density of 0.65-0.75 g/cm3temperature molding 55-65°C.

Candy has a new original range of taste and aroma.

Example 2. Carried out analogously to example 1. Except that the filler used candied citrus is x and carrots, taken in any proportion. Pre-milled until the particle size of 3 mm and sprinkle starch. Contribute to the mass of the filler - candied fruit, shredded and sprinkled with starch, in the amount of 15% of the total mass. Then formed into a mass razmetkoy, are vistaico, cutting weight on housing and glazing of buildings.

Thus, the claimed method for the production of whipped candy allows whipped sweets high quality selected components filler: crushed and sprinkled with starch, carrot and citrus fruit, which would also reduce the cost of products, as candied carrot is much cheaper. The choice of candied provides enrichment products dietary fiber contained in the pectin. Processing of fruit in the starch prevents bonding between them and ensures their uniform distribution in the candy mass, maintaining its stable state. However, the imposition of candied fruits with starch just before molding provides the distribution in the whole volume without sedimentation candied and without excessive hydration of the starch, i.e. maintaining the mass in a stable condition.

1. Method for the production of whipped candy by boiling choroegrapher syrup, beating it with protein and mixing the resulting mass with gerostergios the raw material, other prescription components and fillers, molding razmetkoy, vistani, cutting on the chassis and glazing, characterized in that the filler used candied citrus and/or carrots, shredded to a particle size of 3-10 mm and sprinkled with starch.

2. The method according to claim 1, characterized in that the candied citrus and/or carrots make boiled aerosuperbatics mass, mixed with protein, fat-containing raw material and other prescription components, before forming mass in the amount of 5-20% of the total mass and stirred for 10-30 C.



 

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